Welcome to the world of clean eating. The whole food diet – while not tied to any specific eating plan – is a celebration of foods in their most natural states. It’s a diet that cuts out, or limits, things like sugars, starches, and other manufactured or processed ingredients. Following a whole food diet leads to eating meals that are naturally high in healthy nutrients, like fiber, minerals, and vitamins.

To help feed your whole food appetite, we’ve curated a collection of whole food recipe ideas for any meal – from breakfast berry oats to a filling roasted chicken and mashed citrus spiced sweet potato dinner.

1. Berry Blast Overnight Gluten Free Oats 

Overnight oats are a quick and easy way to get a nutritionally dense breakfast that is good for GI health. Certified gluten-free rolled oats is the choice of oat for this recipe to allow for appealing texture and consistency. Nutritionally, oats make a great addition to any diet.

For GI health and wellness, oats play an important role as a great source of fiber, which plays a part in the overall health of your GI tract. However, oats are also an excellent source for key nutrients such as manganese and magnesium, which also play a role in supporting healthy digestive function. While this recipe incorporates berries as the main component, feel free over time to create your own pairing with the base recipe. 

Ingredients 

Oatmeal Base 

  • ½ cup of certified gluten-free rolled oats 
  • ½ cup of unsweetened coconut, almond, or other alternative milk source (for example, cashew) 
  • ½ cup of vanilla vegan yogurt (cashew or coconut works best) 

Fruit Addition 

  • ¼ to ½ cup of mixed berries like raspberries, blueberries, and/or blackberries  
  • A pinch of finely chopped mint (optional) 
  • A pinch of fresh grated lemon zest (optional) 

Directions: 

  1. Mix together the ingredients for the oatmeal base, stir well, and place in a container to sit overnight in the refrigerator.      
  2. In the morning, if the oats are still too stiff, then mix in a small amount of coconut or almond milk to the desired consistency. 
  3. When desired consistency is achieved, fold in the fruit addition along with any of the optional ingredients you have chosen.

Variation: Using lemon yogurt can brighten up this breakfast offering. Either substitute out fully for the vanilla yogurt or use equal parts of both the vanilla and lemon. 

2. Full Wholesome Breakfast  

Ingredients 

  • Scrambled Eggs 
  • 1 teaspoon of Organic Butter or Soy Free Vegan Spread 
  • 2 Eggs 
  • Salt and Pepper, to taste 
  • Pinch of fresh tarragon, chopped finely (optional) 

Avocado Toast  

  • 1 slice of gluten free bread 
  • 1 ripe avocado  
  • 2 teaspoon raw apple cider vinegar 
  • ½ teaspoon coriander powder 
  • ¼ teaspoon minced garlic 
  • ¼ teaspoon cumin powder 
  • pepper to taste 
  • pinch of salt 

Fruit Salad 

  • ¼ cup of mixed berries like raspberries, blueberries and/or blackberries 
  • 1 Clementine, peel and sectioned  
  • A pinch of finely chopped mint  
  • A pinch of fresh grated lemon zest 
  • ¼ teaspoon of lemon juice  

Directions: 

  1. Prep the fruit, herbs, and citrus. Mix together and let set while cooking. 
  2. Place bread in the toaster, or in a preheated oven at 350oF if you don’t have a toaster. If using the oven, then flip bread after a few minutes to ensure the toast is even. 
  3. Prep the avocado by cutting in half lengthwise. Squeeze the two halves into a bowl and remove the large seed. Once in the bowl add the vinegar, garlic, pepper, and spices. Mash with a fork until a soft texture. 
  4. While toasting, place butter or spread in the skillet on medium-to-low heat to melt. 
  5. Check on the toast – no one likes burnt toast – once toasted to your liking place avocado mix on the toast, and slide it on the plate. Sprinkle the pinch of salt evenly over the toast. 
  6. Crack the eggs into a small bowl and blend with a fork, until consistency is uniform. 
  7. Once consistency is met, place egg in the skillet with the melted fat. With the fork, draw though the egg every so often as soft peaks begin to form and the fat begins to incorporate into the eggs. This method will lend itself to fluffy eggs.  
  8. Once completely cooked, place eggs on the plate and add the salt and pepper to taste, and the optional tarragon.

Variation: Add a splash of hot sauce, some smoked paprika, or other spices that you enjoy to the scramble. Eggs are a conduit for flavor, just make sure to add the flavor after you cook the eggs.  

3. Full Wholesome Breakfast  (Vegan Friendly) 

Ingredients 

Quinoa Porridge 

  • 1 cup quinoa 
  • 1 teaspoon soy free vegan spread 
  • 2 cups almond, macadamia, or hemp milk 
  • 2 teaspoons light brown sugar 
  • 10 strawberries, diced 
  • 1 Tablespoon roasted pepitas  
  • ¼ cup of pecans, chopped 
  • ¼ teaspoon vanilla extract or vanilla powder 
  • cinnamon or pumpkin pie spice 

Avocado Toast  

  • Recipe above 

Fruit Salad 

  • Recipe above

Directions: 

  1. Prep the fruit, herbs and citrus. Mix together and let set while cooking 
  2. Prep the fruit, herbs, and citrus. Mix together and let set while cooking. 
  3. Add vegan spread to a small saucepan on medium low to melt. Once melted add the quinoa and stir the mixture around till coated. Lightly toast the quinoa for 1-2 minutes (stirring once or twice) before adding in the milk alternative you chose. 
  4. Add the milk alternative and turn the mixture down to low heat. Stir then cover and let sit for 10 minutes. 
  5. Prep the avocado by cutting in half, carefully, lengthwise. Squeeze the two halves into a bowl and remove the large seed. Once in the bowl add the vinegar, garlic, pepper and spices. Mash with a fork until a soft texture is met.  
  6. Add sugar, spices and vanilla, stir to incorporate then let sit for 5 minutes or so, until the quinoa is soft.  
  7. Place bread in the toaster, or in a preheated oven a 350oF if you do not own a toaster. If using the oven flip bread after a few minutes to ensure the toast is even. 
  8. Check on the toast- no one likes burnt toast…. once toasted to your liking place avacado on the toast and slide it on the plate. Sprinkle the pinch of salt evenly over the toast. 
  9. Add in the fruit, chopped nuts, and pumpkin seeds. Stir to mix in evenly then plate.

4. Carrot Noodle with Spiced Seeds & Tomato Olive Sauce 

Ingredients 

  • 1 package carrot noodles 
  • 1 can organic tomatoes (check label for only tomatoes and no other added ingredients) 
  • 1/3 cup kalamata olives, roughly chopped 
  • 1 teaspoon dried parsley flakes 
  • 1 teaspoon olive juice 
  • 2 green onion tops 
  • 1-2 cloves of garlic, roughly chopped 
  • 3-4 leaves basil, plus several for garnish 
  • 2 teaspoons raw sunflower seeds 
  • 2 tablespoons roasted pumpkin seeds 
  • ¼ teaspoon cumin powder 
  • ¼ teaspoon coriander powder 
  • ¼ teaspoon paprika powder 
  • 1 tablespoon + 1 teaspoon olive oil 
  • 1 tablespoon organic tomato paste 
  • 1-3 teaspoons raw sugar 
  • salt and pepper 

Directions: 

  1. Prepare the carrot noodles as stated on the package; the microwavable steam bag version works best. 
  2. In a medium sauce pan, add the olive juice, roughly chopped olives, parsley flakes, and the can of tomatoes with some pepper. Let simmer for 10-15 mins on Low heat. 
  3. While that simmers, blend seeds, with 1 teaspoon of olive oil and the spice blend (cumin, coriander, paprika). Stir and add to a small frying pan. On Low heat, let them set for 1-2 minutes or until fragrant. Move off of heat to add later as a topping. 
  4. In a blender, add the green onion tops, the garlic, and 3-4 basils leaves. Add the ingredients in the sauce pan in to the blend. Make sure to secure the top (because it’s hot) and then blend until mixture is smooth.  
  5. Place mixture back in the saucepan and add the tomato paste. Mix in tomato paste and put the saucepan back on Low heat. 
  6. At this point, it is all about balancing the flavor profile, so add 1 teaspoon at a time to mix in the sugar. After each teaspoon taste the blend. The olive notes should begin to soften. After, take the mixture off the heat, and begin to make the dish. 
  7. In a large bowl, add the carrot noodles, making sure to drain any extra water/liquid present. Add a dash of parsley and pepper to the carrot noodles with 1 teaspoon of olive oil and gently toss/mix. 
  8. Place the sauce mixture in the bowl with the noodles and fold together until the noodles are evenly covered. 
  9. Sprinkle the seed mixture on top, and finish with some fresh chopped basil.

Tip: You can make this meal the night before and store it. If you do, then store the seeds separately and sprinkle with the fresh basil afterward. This makes 4 servings and stores well. 

5. Omni Loaf Sandwich with Side Salad 

This is a twist on the classic comfort food – leftovers sandwich – maybe only surpassed by Thanksgiving leftovers sandwiches. This meal is intended to continue packing a fiber-rich menu, good healthy fats, and using what you’ve cooked the night before. Check out the variation to the recipe beforehand if you’d like, or make it your own with leftovers you think of.  

Ingredients 

Sandwich 

  • 2 slices of gluten free or sourdough bread 
  • 1 thicker slice of omni loaf  
  • mayonnaise and mustard to taste 

Salad 

  • 1 cup salad greens 
  • ¼ cup grape tomatoes quartered lengthwise 
  • ¼ cup kalamata olives, pitted and halved lengthwise (optional) 
  • ¼ cup cucumber, sliced thin 
  • 1 tablespoon apple, diced 
  • 1 tablespoon roasted pepitas  
  • 1-2 teaspoons olive oil 
  • ½ teaspoon lemon zest 
  • ¼ of a lemon, juiced 
  • salt and pepper  

Directions: 

  1. Slice off a piece of leftover loaf to your liking. You may reheat it if you’d like, although some individuals enjoy a cold sandwich to construct at the office. Reheat in the microwave in 30-second intervals, flipping over the loaf after each interval until it reaches the desired temperature. 
  2. Add the mayo and mustard. A good quality mayo goes a long way. Some examples would be avocado oil-based or Sir Kensington’s. 
  3. Lay down the hunk of loaf and finish off the sandwich. 
  4. For the salad in a bowl (sealable for on-the-go) add everything to the salad except the last four ingredients. In a separate small container add the remaining four ingredients, place the lid on and shake up to mix. You can let the dressing sit overnight to help blend the flavors. 
  5. Once ready, pour the dressing into the salad container, place the lid back on and shake to mix. 
  6. Plate the salad with you sandwich and enjoy! 

Variation:  You can add lots of variety to your sandwich depending on what you like. Smashed avocado, caramelized onions, extra mushrooms, a favorite BBQ sauce, or aioli. All give rise to a different flavor profile for this versatile sandwich. 

6. Vegan Loaf Sandwich with Side Salad 

This is a twist on a classic comfort food – leftovers sandwich – maybe only surpassed by Thanksgiving leftovers sandwiches. This meal is intended to continue packing a fiber-rich menu, good healthy fats, and using what you’ve cooked the night before. You can check out the variation to the recipe beforehand if you like, or make it your own with leftovers you think of.  

Ingredients 

Sandwich 

  • 2 slices of gluten free or sourdough bread 
  • 1 thicker slice of vegan loaf 
  • vegan mayonnaise and mustard to taste 

Salad 

  • Recipe above

Directions: 

  1. Slice off a piece of leftover loaf to your liking. Reheat it if you like, although some individuals enjoy it cold to construct at the office. Reheat in the microwave in 30-second intervals, flipping over the loaf after each interval until it reaches the desired temperature. 
  2. Add the vegan mayo and mustard. A good quality mayo goes a long way. A good example is Sir Kensington’s fabanaise. 
  3. Lay down the hunk of loaf and finish off the sandwich. 
  4. For the salad in a bowl (sealable for on-the-go) add everything to the salad except the last four ingredients. In a separate small container add the remaining four ingredients, place the lid on and shake up to mix. You can let the dressing sit overnight to help blend the flavors. 
  5. Once ready, pour the dressing into the salad container, place the lid back on and shake to mix. 
  6. Plate the salad with you sandwich and enjoy! 

Variation:  You can add lots of variety to your sandwich depending on what you like. Smashed avocado, caramelized onions, extra mushrooms, a favorite BBQ sauce or aioli. All give rise to a different flavor profile for this versatile sandwich. 

7. Roasted Chicken with Spiced Citrus Sweet Potatoes and Balsamic Green Beans with Olive and Caper Gremolata  

This is a weekend meal to help kick-off your new diet. One reason why . . . leftovers . . . and also to have you try a few different techniques that will be helpful to have in your cooking arsenal. The first technique, roasting, is a great way to cook both meat and veggies, because the browning process brings out natural flavors. The next technique is parboiling, which is to partially cook with boiling. Using this technique with the green beans will lock in the color and flavor of the beans, while making the sauté time shorter. This meal is also packed with GI-friendly nutrients like carotenoids from the sweet potato, and spices known for their GI support like cinnamon, cardamom, and ginger.  

Ingredients 

Roasted Chicken 

  • 1 whole roasting chicken (about 5 pounds) 
  • 1 lemon or meyer lemon, halved 
  • 1 bundle of lemon thyme (5-6 sprigs) 
  • 5 garlic cloves, peeled 
  • olive oil  
  • paprika 
  • onion powder 
  • salt and pepper 

Spiced Citrus Mashed Sweet Potatoes 

  • 3 medium sweet potatoes 
  • 3 tablespoons butter, or soy-free vegan alternative spread 
  • 1 large navel orange (which yields 1/3 cup of juice and 2 teaspoons of orange zest) 
  • 2 teaspoons minced garlic 
  • ½ teaspoon lemon pepper 
  • ½ teaspoon cinnamon  
  • ¼ teaspoon ground ginger 
  • ¼ teaspoon cardamom powder 

Green Beans with Olive & Caper Gremolata 

  • 4 cups of green beans, cleaned and halved 
  • ½ large sweet onion, sliced thin crescents  
  • 2 tablespoons olive oil 
  • 1 tablespoon balsamic vinegar 
  • 1 tablespoon minced garlic 
  • ¾ teaspoon dried oregano  
  • ½ teaspoon paprika 
  • salt and pepper 

Olive & Caper Gremolata 

  • ½ cup pitted kalamata olives, finely chopped  
  • ½ cup non pareil capers 
  • 3 tablespoons olive oil  
  • 2 tablespoons flat leaf parsley, finely chopped 
  • 2 teaspoons lemon zest, finely grated 
  • 1.5 teaspoons lemon juice 
  • ¼-½ teaspoon garlic, minced  
  • salt 

Directions: 

  1. Preheat the oven to 425oF. 
  2. While the oven is heating, scrub the sweet potatoes and poke a few holes in each with a fork. Place onto a small baking sheet and slide into the oven. This should take about 1-1.5 hours to roast. They should be soft to the touch. 
  3. Remove the chicken and pat dry and remove the giblet bag from the cavity. Discard the bag or save it for another dish.  
  4. Salt and pepper the cavity, then add the lemon, lemon thyme, and garlic cloves. 
  5. Tie the legs together with the butcher’s twine. 
  6. Brush the skin with olive oil and sprinkle lightly with salt, then evenly shake on the other dried spices. Lightly rub the spices into the skin to make the mixture uniform around the chicken. 
  7. Place in the oven on a roasting pan to roast for around 1.5 hours. Internal temp should be 165oF (at thickest part of the thigh) if using a meat thermometer, or juices should run clear when cutting between the darkest parts of the chicken (leg and thigh). Once done let it sit, tented with foil, for 20 minutes to rest. 
  8. Make the Gremolata by combining all the ingredients listed above, stir, and let sit to incorporate flavors. 
  9. Wash, trim the ends, and then halve the green beans. After the green beans are prepped in a medium-to-large saucepan begin boiling water.  
  10. While the water begins to boil, prep the ½ large sweet onion. Cut off both ends of the onion, split the onion along its long axis, and then carefully slice thin crescents by cutting along the short axis (horizontally). 
  11. Parboil the green beans for 5-6 minutes or until the beans have a vibrant green color. Once achieved, drain the green beans in a colander and place the colander in a bowl of ice water to rest. 
  12.  In a large pan, add the 2 tablespoons of olive oil over medium heat. Once oil begins to glisten, add in the onions, garlic, and some salt and pepper to sauté, stirring every minute or so until the onions begin to clarify.  
  13. Add the greens beans to the pan with some salt and pepper to sauté, stirring every minute or so until the desired cooked level for you is achieved (some like a crunchier green bean than others). 
  14. To finish, add the herbs, balsamic vinegar, and some salt and pepper. Quickly stir the green bean/onion mixture to incorporate and coat. Remove the mixture and plate on a serving plate. Top with the olive and caper gremolata. 
  15. Carefully peel the hot sweet potatoes, which is done easiest by cutting them in half and lifting off the peel. If roasted thoroughly, then the skin should slide right off. Place the flesh of the sweet potato in a large bowl and lightly mash with a fork. 
  16. Add in the butter or spread, juice, zest, and spices. From here you can finish mashing. Stir the blend a little vigorously at the end to make sure everything is evenly incorporated. Taste, then salt and pepper, to taste. 
  17. Carve the chicken and plate the sides.

Variation: Not a fan of capers? Switch over to ½ cup of pitted castelvetrano oils instead. Get the pitted version to make life easier. Add these in finely chopped.

8. White Bean and Wild Mushroom Cassoulet with Spiced Citrus Sweet Potatoes and Balsamic Green Beans with Olive and Caper Gremolata  

A vegan-friendly version of the recipe above. 

Ingredients 

White Bean and Mixed Mushroom Cassoulet  

  • 6.5 cups cannellini beans, drained and washed – should equate to 1 pound of dried beans if you prefer the overnight soak method 
  • 2 medium carrots, diced 
  • 2 celery ribs, diced 
  • 3 shallots, diced 
  • 8 garlic cloves, minced 
  • 1 bouquet garni composed of 2 bay leaves, 4-5 sprigs of thyme, and 4-5 sprigs of flat leaf parsley  
  • 1 tablespoon raw apple cider vinegar  
  • 7 cups of veggie stock 
  • 2 tablespoons olive oil 
  • 2 tablespoons tomato paste 
  • Butcher’s twine 

Mushrooms 

  • 12-ounce mixture of mushrooms like cremini, chanterelle, portabella, and oyster, sliced (for the bigger mushroom cut the slices into thirds)  
  • 3 tablespoons soy-free vegan spread 
  • 1 teaspoon smoked paprika 
  • 1 dash of ground nutmeg 
  • salt and pepper   

Bread crumb topping 

  • 1.5 cups of gluten free bread crumbs 
  • 1 teaspoon garlic powder 
  • 1.5 teaspoon of Herbs de Provence  
  • salt and pepper 

Spiced Citrus Mashed Sweet Potatoes 

  • 3 medium sweet potatoes 
  • 3 tablespoons soy-free vegan alternative spread 
  • 1 large navel orange (which yields 1/3 cup of juice and 2 teaspoons of orange zest) 
  • 2 teaspoons minced garlic 
  • ½ teaspoon lemon pepper 
  • ½ teaspoon cinnamon  
  • ¼ teaspoon ground ginger 
  • ¼ teaspoon cardamom powder 

Green Beans with Olive & Caper Gremolata 

  • Same as ingredients above recipe

Olive & Caper Gremolata 

  • Same as ingredients above recipe

Directions: 

  1. Preheat the oven to 425oF. 
  2. While the oven is heating, scrub the sweet potatoes and poke a few holes in each with a fork. Place onto a small baking sheet and slide into the oven. This should take about 1-1.5 hours to roast. They should be soft to the touch. 
  3.  In a large pot add the olive oil and place over Medium heat. When the oil is glistening, add the shallots, carrots, and celery. Sauté for about 8 minutes or until the veggies are somewhat tender. Then add the minced garlic. Sauté for 1-2 minutes longer until garlic is fragrant. Add the apple cider vinegar and stir. Let cook for 1-2 minutes longer.
  4. Add the beans, broth, tomato paste, and the bouquet to the pot. Increase the temperature from Medium to High and bring the mixture to a boil. Once boiling, lower the heat to Low to allow the mixture to simmer. Leave simmering, uncovered, for 1.0 1.5 hours. The desired consistency should be one of a stew, so a somewhat thick, soupy consistency. Remove from heat and carefully discard the bouquet. Season with salt and pepper, to taste. 
  5. Make the Gremolata by combining the ingredients listed above; stir and let sit to incorporate flavors. 
  6. In a large skillet, add the vegan spread and place it over Medium heat. Once melted, add the mushrooms. Allow to sauté untouched for about 5 minutes, then stir. Cook for 5 minutes longer. Once the mushrooms are browned on both sides, add in the spices, salt, and pepper and stir to mix over the mushrooms.  
  7. In a small bowl, stir the panko breadcrumbs together with the Herbs de Provence, salt, and pepper. 
  8. Gently fold the mushroom mixture into the beans. Transfer this from the pot to a large casserole dish. Once transferred, sprinkle over the breadcrumb mixture; cover with foil. 
  9.  Remove the sweet potatoes and reduce the oven temp to 325oF. Place sweet potatoes in a covered dish to prep later. Place the casserole dish in the oven, and bake until the breadcrumbs are lightly browned, about 45 minutes. 
  10. Prepare your green beans by washing, trimming the ends, and then halving. After the green beans are prepped in a medium-to-large saucepan, begin boiling water.  
  11. While the water begins to boil you can go ahead and prep the ½ large sweet onion. Cut off both ends of the onion, split the onion along its long axis, and then carefully slice thin crescents by cutting along the short axis (horizontally). 
  12. Parboil the green beans for 5-6 minutes or until the beans have a vibrant green color. Once achieved, drain the green beans in a colander and place the colander in a bowl of ice water to rest. 
  13. In a large pan, add 2 tablespoons of olive oil over medium heat. Once oil begins to glisten, add in the onions, garlic, and salt and pepper to sauté, stirring every minute or so until the onions begin to clarify. 
  14. Add the greens beans to the pan with some salt and pepper to sauté. Stir every minute or so until the desired cooked level for you is achieved (some people like a crunchier green bean than others). 
  15.  To finish, add the herbs, balsamic vinegar, and salt and pepper. Quickly stir the green bean/onion mixture to incorporate and coat. Remove the mixture and plate on a serving plate. Top with the olive and caper gremolata. 
  16. Carefully peel the hot sweet potatoes. This is done easiest by cutting them in half and lifting off the peel. If roasted thoroughly, then the skin should slide right off. Place the flesh of the sweet potato in a large bowl and lightly mash with a fork. 
  17. Add in the butter or spread, juice, zest, and spices and finish mashing. Stir the blend a little vigorously at the end to make sure everything is evenly incorporated. Then salt and pepper, to taste. 

Variation: Not a fan of capers? Switch over to ½ cup of pitted castelvetrano oils instead. Get the pitted version to make life easier. Add these in finely chopped. 

9. Omni loaf  and Roasted Brussels Sprouts with Grape Molasses (Petimezi)  

This recipe will add a lot of flavor and some new ingredients to your pantry. Petimezi, or grape molasses, pairs perfectly with roasted Brussels sprouts. It adds a depth of flavor, but also contains some great GI nutrients – polyphenolics. The spin on meatloaf – omnivorous loaf – is meant to increase fiber sources with apple pectin, carrots, and lentils. 

Ingredients 

Omni loaf 

  • 1 pound of grass-fed ground sirloin 
  • 1 cup matchstick carrots chopped 
  • ½ cup of green lentils cooked 
  • 8 baby bella mushrooms, diced 
  • ½ cup of sweet onion, diced 
  • ½ cup of fresh flat leaf parsley 
  • ¼ cup of coconut aminos 
  • ¼ cup of apple sauce 
  • 4 tablespoons of organic oat flour 
  • 1 tablespoon brown mustard 
  • 2 teaspoons garlic, minced 
  • 1 teaspoon soy-free gochujang (optional) 
  • ½ teaspoon paprika 
  • ¼ teaspoon salt 
  • ¼ teaspoon pepper 

Loaf Glaze 

  • ¼ cup soy-free teriyaki (Ocean’s Halo was used in this recipe) 
  • 1 tablespoon tomato paste 
  • 2 teaspoons honey  
  • 1 teaspoon blackstrap molasses 
  • 1 teaspoon balsamic vinegar 
  • ¼ teaspoon soy-free gochujang 
  • pinch of each: oregano, paprika, salt, and pepper 

Brussels Sprouts 

  • 1 pound of brussels sprouts, washed, trimmed, and quartered 
  • 2 tablespoons of petimezi 
  • 1 tablespoon of olive oil 
  • salt and pepper 

 Directions: 

  1. Preheat the oven to 400o F.  
  2. In a large bowl, add the ground sirloin and the rest of the ingredients, adding the oat flour last. Mix everything thoroughly and place in a loaf pan.  
  3. In a small bowl, mix the glaze ingredients together, and evenly spread the mixture over the omni loaf. 
  4. Let roast in the oven for one hour. 
  5. While roasting, prep the Brussels sprouts and place the quartered sprouts on a baking tray. Drizzle the olive oil over the sprouts and sprinkle with salt and pepper. Mix thoroughly on the baking sheet so everything is coated evenly. 
  6. With 25 minutes left to cook the loaf, place the Brussels sprouts on a separate oven rack. 
  7. Take both the loaf and the sprouts out to cool. As the sprouts are cooling, add the two tablespoons of the petimezi and mix to evenly coat.  
  8. Plate a few slices of loaf, your sprouts, and enjoy!  

10. Vegan Loaf and Roasted Brussels Sprouts with Grape Molasses (Petimezi) 

A vegan-friendly version of the recipe above, swapping the sirloin for fiber-filled lentils. 

Ingredients 

  • Vegan Loaf 
  • 2 cups French lentils divided in 1-cup portions 
  • 1 cup matchstick carrots chopped 
  • ½ cup of green lentils cooked 
  • 8 baby bella mushrooms, diced 
  • ½ cup of sweet onion, diced 
  • ½ cup of fresh flat leaf parsley 
  • ¼ cup of coconut aminos 
  • ¼ cup of apple sauce 
  • 4 tablespoons of organic oat flour 
  • 1 tablespoon brown mustard 
  • 1 tablespoon maple syrup 
  • 2 teaspoons garlic, minced 
  • 1 teaspoon soy-free gochujang (optional) 
  • ½ teaspoon paprika 
  • ¼ teaspoon salt 
  • ¼ teaspoon pepper 

 Loaf Glaze

  • ¼ cup soy-free teriyaki (Ocean’s Halo was used in this recipe) 
  • 1 tablespoon tomato paste 
  • 2 teaspoons maple syrup  
  • 1 teaspoon blackstrap molasses 
  • 1 teaspoon balsamic vinegar 
  • ¼ teaspoon soy-free gochujang 
  • pinch of each: oregano, paprika, salt and pepper 

Brussels Sprouts 

  • Same ingredients as above recipe 

Directions: 

  1. Preheat the oven to 400o F.  
  2. In a large bowl, add one cup of lentils and the liquid ingredients. Blend until a smooth paste forms. Place the mixture back in the bowl and add the cooked lentils. 
  3. In a medium pan, add two tablespoons of olive oil on medium heat. When oil is glistening, add the onions, olives, mushrooms, carrots, spices, salt, and pepper. Sauté until carrots are soft (8-10 minutes). Add in the chopped parsley at the end to quickly wilt. Then mix the pan ingredients and the second cup of lentils with the liquid paste. Mix thoroughly with a spoon. Then add in one tablespoon of the organic oat flour, one tablespoon at a time, until mixture stiffens. 
  4. Let roast in the oven for 45-50 minutes. 
  5. In a small bowl, mix the glaze ingredients together. Check the loaf in the oven after 25-30 minutes. A crust should have formed on the top of the lentil loaf. Take the loaf out of the oven and evenly spread out the mixture. 
  6. While roasting, prep the Brussels sprouts and lay the quartered sprouts on a baking tray. Drizzle the olive oil over the sprouts and sprinkle with salt and pepper. Mix thoroughly on the baking sheet so everything is coated evenly. 
  7. With 25 minutes left to cook, place the sprouts on a separate oven rack place. 
  8. Take the loaf and the sprouts out to cool. As the sprouts are cooling, add the 2 tablespoons of the petimezi and mix to evenly coat.  
  9. Plate a few slices of loaf, your sprouts, and enjoy!